We can cook various types of desserts such as cheesecake with cream topping for making that we need to have the best recipe so that we can make a delicious dessert with sour lemon.
lemon sour cream cake
Lemonade is both sweet and tart, soothing a dry throat and making you want more. Some kids love soda so much that they set up their soda stand to sell this delicious drink to their neighbors! To set up your lemonade tent, you only need a few simple ingredients: a pitcher, water, sugar, and a few lemons. Just be careful when cutting lemons! They are not as tasty as if you mix their juice with sugar and water. If you have ever tasted a lemon, you know that it is very sour. This is because they contain citric acid, a weak organic acid found in many fruits and vegetables. As their name suggests, citrus fruits have a particularly high concentration of citric acid. Lemons and limes even have a higher concentration of citric acid than their sweeter relatives like oranges and grapefruits. Sour lemon, called lemon for short, is the fruit of the lemon tree and is made from citrus fruits. While the zest and pulp of lemons are primarily used for cooking, lemons are primarily grown for their juice. Lemons contain a lot of citric acids, which gives them a bitter taste. Ingredients
- 1 1/4 cups graham cracker crumbs
- 1 1/4 cups plus 1 tablespoon granulated sugar
- 2 teaspoons freshly grated lemon zest
- 1/3 cup butter, melted
- 2 packs of 8 oz cream cheese, softened
- 1 3/4 cups sour cream margarita
- 2 tablespoons all-purpose flour
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice
Direction: Breathe to 325 degrees. Place a 13" x 9" baking dish, half filled with water, on the lowest rack of the oven. In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, lemon zest, and melted butter until well combined. Squeeze the batter mixture into the bottom of a 9-inch springform pan with a removable bottom and 1-inch sides. Wrap the bottom and sides of a cheesecake pan with cling film and set aside. In a large bowl, beat cream cheese, 1 cup sour cream, 1 cup sugar, flour, v, vanilla, and vanilla on medium speed until creamy (1 to 2 minutes). Add eggs one at a time, beating 10-15 seconds after each addition. Don't beat too long. Add lemon juice and whisk over low heat until smooth (10-15 seconds). 
lemon sour cocktail
Pour the batter into the prepared springform pan. Place the cheesecake on the center rack above the steamer. Bake until the edges of the cheesecake are set and the center is bubbly but not soggy, 50 to 60 minutes. DELIVERELIVERY or the cheesecake will tear. Turn off the oven. Support the oven door with a wooden spoon. Leave the cheesecake in the oven for an hour. Remove from the oven and gently drizzle the sides of the pan to fluff up the cheesecake. In a small bowl, combine ¾ cup sour create m and the remaining 1 tablespoon sugar. Spread the sour cream mixture over the cheesecake. Place in the refrigerator for 6-24 hours until completely solidified. Remove the edge of the split mold. Cut the cheesecake into pieces and serve. Store leftovers in the refrigerator. Cheesecake is a kind of dessert and we can make that with lemon and other fruit and citrus, in the following, we explain the recipe to make the best dessert. I present to you one of the most delicious desserts I have ever made - no-bake lemon cheesecake. This lemon cheesecake is a dessert I didn't expect to see here. For the simple reason that, until recently, I wasn't particularly fond of cheesecakes or lemon desserts (so I wouldn't go for something that combines both). This is because I hated them as a child and, like a stubborn child, refused to try them again until recently. As you might have guessed from the plethora of lemon desserts and cheesecakes that have popped up here over the past few months, I've completely changed my mind. I realized that my tastes have changed due to many other foods including lemon and cheesecake and I'm so glad I decided to try again. I have to say that this Lemon Cheesecake is one of the most delicious desserts I have ever tried. It is quite light but still full of flavor that I could eat forever. I ended up having to put the rest of the cheesecake in the freezer so I didn't eat it all! 
lemon sour recipe
INGREDIENTS:
- 100 g whole grain cookies
- 40 grams of butter
- 250 g cream cheese - I have Philadelphia
- 280ml double cream - 300g - I prefer to weigh the cream as I can pour it straight into the bowl I'm whipping it in.
- 100 g powdered sugar
- zest of 2½ lemons
- 5 teaspoons of s lemon juice is the juice of just under 2 lemons
Direction: Line the bottom of an 18 cm springform pan with parchment paper or a reusable baking sheet. Melt butter (40 g). Grind cookies (100 g). Mix crushed biscuits and melted butter. Pour the cookie mixture into the prepared pan and smooth with the back of a spoon. Place the mold in the refrigerator to cool while you prepare the filling. Finely grate the zest of 2½ lemons. Squeeze the juice until you have enough 5 teaspoons and set aside. Whip double cream (280 ml/300 g) to soft peaks. Add cream cheese (250 g), powdered sugar (100 g), lemon z, est, and lemon juice. Stir with a whisk until the mixture becomes thick. Take the mold out of the fridge and add the lemon mixture. Add little by little, pressing the mixture down with the back of a spoon so that there are no gaps. When you have added all the lemon mixture, smooth the surface with a spatula. Place the cheesecake in the refrigerator for at least 2 hours to completely set. When you're ready to serve, carefully remove the cheesecake The edges may be a little dirty. If this happens, simply run a small spatula along the edge of the cheesecake to smooth it out again. Decorate the cheesecake 
Whip double cream (75 ml/80 g) into strong whipped cream. Transfer to a piping bag fitted with a star tip (I use JEM1B) and drop 8 small nuts of whipped cream onto the edge of the cheesecake. Place half a lemon wedge on each strudel. NUTRITIONAL DATA Calories: 420 kcal | Carbohydrates: 23 g | Protein: 3.3 g | Fat: 36 g | Saturated fatty acids: 22.3 g | sodium: 137.8 mg | Fiber: 0.7 g | Sugar: 16.6 g This cheesecake freezes very well. However, I would recommend adding both crème Fraiche and lemon slices just before serving, as the crème will become grainy if frozen and then thawed.